ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Tangerine Carrot Coins

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: about 1/2 cup)
The carrots are reminiscent of Hanukkah gelt, money distributed to children during the holiday. Tangerine juice makes the glaze special, but fresh orange juice can also be used.

Ingredients

  • 4 cups (1/8-inch-thick) slices carrot (about 1 1/2 pounds)
  • 1/2 cup fresh tangerine juice (about 2 tangerines)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon maple syrup
  • 1 teaspoon butter
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 72
  • caloriesfromfat 13 %
  • fat 1 g
  • satfat 0.5 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 1.4 g
  • carbohydrate 15.4 g
  • fiber 3.3 g
  • cholesterol 2 mg
  • iron 0.5 mg
  • sodium 218 mg
  • calcium 45 mg

How to Make It

  1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Uncover and cook 10 minutes or until liquid almost evaporates, stirring occasionally. Stir in chives, salt, and pepper.